Fresh mozzarella and tomato paninis
Fifteen quick minutes, and you've got a sandwich of big Italian flavors, kind of a beloved caprese salad deliciously tucked between grilled slices of bread. We give these sandwiches extra flavor by rubbing the bread with a cut garlic clove before layering it with the cheese and tomatoes. The Spanish rely on that trick for their amazingly simple yet unbelievably tasty pan con tomate. Swap basil for the arugula if it's too peppery for your taste. Or use a blend of the two. If you don't have a panini press, use a grill pan and weigh down the sandwich with a brick, cast iron skillet, or sandwich weight, and flip it once for those inviting grill marks on each side.
⅛ tsp, freshly ground
4 oz, cut into eight 1/2-inch-thick pieces
Whole milk mozzarella cheese
2 oz, fresh, thinly sliced
1 cup(s), baby leaves
1 medium, cut into eight thin slices
Olive oil cooking spray
1 medium clove(s), peeled and cut in half
- Preheat outdoor grill (or grill pan or skillet).
- In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.
- To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat with remaining ingredients.
- Grill, lightly pressing with a spatula from time to time, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove.
- Serving size: 1 sandwich
If you like your paninis more pressed, use a sandwich weight or brick. Or use a panini press if you have one.